Sous Chef - Beechmont Country Club

Troon•Cleveland, OH

1d•Onsite

About The Position

Beechmont Country Club is seeking an experienced and passionate Sous Chef to join our team in the fast-paced kitchen. The Sous Chef will work closely with the Director of Culinary. This position is a full-time salaried position and operates in a professional kitchen environment in Orange, Ohio.

Requirements

Flexible schedule – must be able to work days, nights, weekends and holidays as needed.
Be able to adjust to rapidly changing workflows.
Knowledge of food safety and sanitation guidelines
Ability to work in a standing position for long periods of time.
Be able to reach, bend, stoop, and frequently lift 35 pounds and occasionally lift/move up to 50 pounds
Maintain effective working relationship with kitchen management and dining and banquet service staff.
Ability to communicate well and professionally with others and promote a positive work environment.
Advanced understanding of professional cooking, equipment and knife handling skills.
Ability to work calmly and effectively under pressure.
Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience.

Nice To Haves

Food Safety and Sanitation Training Preferred.

Responsibilities

Food prep for large scale catering events
Take inventory of all items required for station set-up and determine those items that require preparation
Responsible for ensuring that food that leaves the kitchen is of the highest quality.
The Sous Chef will be responsible for ensuring that portions are correct, and the food is presented in an attractive manner
Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets.
Ensures that all recipes are followed and prepared on a consistent basis
Notifies Exec Sous Chef of expected shortages
Work closely with the Director of Culinary and Sous Chefs on menu preparation and procedures
Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations
Work from a production sheet provided by the Catering Director
Ensure proper equipment operation/maintenance
Attends culinary staff meetings and offers suggestions for improvements.
Other tasks as assigned by the Director of Culinary
Represents themselves to the membership in a professional manner consistent with the brand that Beechmont and Troon represents.
Consistently complies with the rules and regulations stated in the Troon Associate Handbook